Ricardo Judice

Hey there everyone. So, i've been learning how to cook recipe that adjust better to my new life style post-surgery ( 1 month in here ). Mostly my family has been the ''test subjects" for this one as i'm still learning to cook just the right sized portions for myself, and making stuff that both myself and my family can enjoy together. So i put this one together. I believe it more appropriate for a ''soft foods'' stage, but i don't really see a problem of you adjusting or even just talking to your doc if you are still on puree and see what he thinks of it. Just don't push yourself before the right time for it. That being said, the Recipe is not ''locked down'' and can easily be adjusted to your taste. I wanted to get some feedback on how to make it more friendly to those who have done Gastric surgery, and also how to make it more tasty, so please pitch as you like. Also good to notice that even if all ingredients are ok for your diet, this is a bit on the high side with the sodium. This is what you need for the version of the photos below ( Which is a LARGE volume ) 4 X long Green Beans 1 x Tomato 1 x Carrot 100g of Gorgonzola cheese (Or any cheese to your liking) 1 can of Shredded Tuna ( works with Salmon too ) 2 Large table spoons of Cream Cheese 1 table spoon of Soy Sauce 100g of Green Olives 100g of Black Olives This is the process: Peel and Shred your Carrot. remove the seeds of the tomato and slice it down thin. Chop your green Beans. Slice and break down your cheese to small pieces or shred it it's a firm cheese like cheddar or Parmesan. Drain your can of tuna just enough so it's still moist. Add 1 tablespoon of Soy sauce per can. My version used just half a can so i used half of a table spoon. This will just add a salty kick, if you don't like it you can leave this out no problem. What i like to do is set my Olives sliced apart, and store my tomato sliced in the Water the Olives were kept in. That will go in the pan and will evaporate in no time at all, but the salty zest will remain on the tomato. As you can see in the ingredients, we didn't add any salt to this recipe. It doesn't need it. Now for preparation, hot pan with a dash of olive oil. Add your tomato with the olive water just until the tomato starts to soften up. Add your green beans and carrots. you just want to sweat these. The green beans and Carrots will add a nice ''crunch'' to the cream. Once that's done, set it all aside and keep it warm nearby. Then, add the Cheese to the cream cheese and mix it up good. Add in the Tuna, mix it up until it's all even. Now, just add your hot veggies on top of the cold tuna cream. It will gently soften it up as it just starts to lightly melt. Mix it all up and you're done. Cool it down and now you have a great tasting, crunchy cream. That's the overall process anyway, and there are photos also below. If you guys would like to try your own variations and change stuff up, would be nice to have your opinions. Mine ended up more with a darker color cause i used more tuna (Half can) than cream cheese ( 2 large table spoons ), so you can easily adjust.

I know many ask about Sushi and Japanese foods in general, so i stumbled across this one and thought you guys would like to check it out

Hello All! So, As of this post, i'm 2 weeks after My Sleeve surgery. i'm 30 yr old and when i did the Surgery my weight was 273lbs . Now as i enter my second week, im 255. So, those of you who have been through this kinda already know that this early part just.... well.... sucks... right? I for one have to say that i feel a bit blessed with all of it. I heard all the stories, heard about all the hardships... and well, 2 weeks in, i had no Reflux, no nausea, no headaches (worst was getting a bit lightheaded. Solved by a nice cup of orange juice), no rejection on anything. i've been quite worried about keeping properly hydrated and keeping a good pace of Vitamin ingestion... which kinda leads to my actual roadblock here. So, i live with my family, and to me it was very important that there wasn't a ''my food'' selection in the things at home. I've done my homework and searched around to find as many common ingredients as i possibly can that my family can have alongside myself. ( for instance, finding the best brand o Diet Jello that everyone enjoyed , stuff like that ) But of course... there is the Soup. And i'm having a bit of a problem here... my body is not rejecting it, i don't feel ill taking it... but i understand now that i hit the ''I can't stand the smell of soup'' phase...... I'm Week 2, so things are still a thin blended soup. And that's all i have aside from some jello, Water and natural fruit juice. That's pretty much it. My mother does most of the cooking and she wanted to take care of this for me, so she is working on doing a ''different blend'' of soup everyday. It kinda worked at first... that is, most of her blends have as a base 1 or more of of these : Potato, pumpkin and Carrots. she usually adds a meat or chicken broth and a couple of vegetables for flavoring and nutrition to the mix. She is still a bit afraid of me having some sort of ''reaction'' (even though the Doctor said it was fine) to seasoning, so for the past 2 weeks i've pretty much been taking the same mushy soup with a slightly varied taste. Since this is all new to me, and i want to help her adapt to this well (since my family also has to live with my new way of feeding myself anyway...) i've been learning new Soups that are not overly complex to make, but have a better variety of flavors. So, aside of just asking for recipes, i wanted to ask you guys about certain ingredients we usually have here at home and if i can apply them to my diet to change up things. First, about Sausages. I mean like Turkey and Chicken sausage. Properly cooked and inserted into the soup (and then blended) would that work as a source of Protein and flavoring? My father suggested using a piece of Pot Roast in the water we cook the vegetables for the soup, then removing the meat before blending it, essentially making a broth as we cook the vegetables, have any of you tried that? Does it work? How about things like Bacon, i know it can add flavor to many types of soups even if blended, but would the high fat just negate the benefits of the soup at this early stage? A friend told me he had extremely high acceptability when used Minced meats and soft meats like fish, and even processed meats like Sausage eventually, cause they were easy to break down in his stomach and didn't bloat him up. is this your experience as well? Another thing, this one thinking a bit more ahead... things like creams ( Like Cream cheese ) and Pâté ( y'know, like a Salmon spread, or Ham spread, just that minced paste that usually goes with salty pastries) . Are these easier for digestion? Y know they are sold in ''low fat, low sodium'' offerings, so i was wondering if eventually this would be a good alternative or complement for a light meal or Breakfast. Thank you for your time and attention!